Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways: "wet bottom" (cakelike up top and still fudgy below) or "dry bottom" (cakelike throughout). To us, it was a no-brainer to stop baking when the bottommost layer remained gooey and custard-like. Get the recipe for Molasses Pie ». Matt Taylor-Gross
Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways: “wet bottom” (cakelike up top and still fudgy below) or “dry bottom” (cakelike throughout). To us, it was a no-brainer to stop baking when the bottommost layer remained gooey and custard-like.
I use a combination of delicate light and extra-dark blackstrap to get the full range of molasses flavor. If you want to stick to one molasses, substitute 1 cup dark molasses instead.
Shoofly Pie
This gooey, not-too-sweet custard pie is dark, rich, best served with a fat dollop of whipped cream.
Yield: makes 1 pie
For the crust
- 1 1⁄4 cups all-purpose flour
- 1⁄4 tsp. kosher salt
- 1 tsp. granulated sugar
- 1 stick (1/2 cup) cold unsalted butter, cut into ½ inch pieces
- 1 egg, beaten
For the crumb topping and filling
- 1 cup all-purpose flour
- 1⁄2 cup light brown sugar
- 3⁄4 tsp. ground cinnamon
- 1⁄8 tsp. ground ginger
- Generous pinch freshly grated nutmeg
- Pinch salt
- 1 stick (1/2 cup) cold unsalted butter, cut into ½-inch pieces
- 1⁄2 cup light molasses
- 1⁄2 cup blackstrap molasses
- 3⁄4 cup boiling water
- 1 large egg, beaten
- 1 tsp. baking soda
- 1⁄8 tsp. kosher salt
Instructions
- Make the dough: In a food processor, add the flour, salt, and sugar and pulse briefly to combine. Sprinkle the butter on top of the flour mixture and pulse until only pea-size pieces of butter remain, 10-15 times. One tablespoon at a time, drizzle in 4 tablespoons of the ice-cold water, or 1-2 more as needed, pulsing briefly after each addition to incorporate. (Dough should look crumby but hold together when pinched.)
- Turn out the dough onto a piece of plastic wrap and form into 1-inch-thick disk. Wrap tightly and chill for at least 1 hour or up to 1 day.
- Preheat the oven to 425° and set a rack in the top third and bottom third. Roll out the dough into a 1⁄8-inch-thick disk, then center the dough inside a 9-inch glass pie plate. Gently tuck the dough against the sides of the pan, and trim any excess with kitchen shears. (Use the excess dough to patch any holes in the crust.) Crimp the edges with the tines of a fork and transfer the pie plate to the refrigerator.
- Make the topping: In a large bowl, mix the flour, brown sugar, cinnamon, nutmeg, ginger, and salt until combined. Add the butter and work it into the flour mixture using a pastry cutter or your fingers (mixture will resemble fine crumbs). Refrigerate.
- Make the filling: In a large heatproof bowl combine the light molasses, blackstrap molasses, boiling water, baking soda, and salt. Stir well to combine. Let cool slightly, then stir in the egg, mixing well.
- Brush the edges of the prepared pie shell lightly with beaten egg, then pour the filling into the center. Sprinkle all of the crumb topping over the filling to cover.
- Bake in the top third of the oven for 15 minutes. Then carefully transfer the pie to the bottom part of the oven and turn down the heat to 325°. Bake until the pie is still slightly jiggly in the center when shaken, but a tester comes out mostly dry, about 25 minutes more.
- Remove and let cool completely. Serve with unsweetened fresh whipped cream.
More Pies
Who doesn’t love a slice of pie on a hot summer day or a cold winter night? Whether it’s a flaky, doughy crust, or a warm graham cracker crust, pies make for the perfect dessert. And on Pi Day, er, Pie Day, we want nothing more than a fresh, round pie straight from the oven. Here are a few of our favorite pies. 
This rich, creamy chocolate pudding pie is pure nostalgia. Get the recipe for Chocolate Pudding Pie 
We love this Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways: “wet bottom” (cakelike up top and still fudgy below) or “dry bottom” (cakelike throughout). Get the recipe for Shoofly Pie 
This nearly forgotten recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. The whipped cream filling doesn’t require any cooking—no custard here—while some slices of banana and toasted almond add texture and flavor. A fast, easy-to-make pie from a bygone era that deserves a comeback. Get the recipe for Classic French Banana Cream Pie 
If working with extremely ripe and juicy fruit, you might need a bit more cornstarch to adequately thicken the filling of this pie—add up to 2 additional tablespoons. The same recipe and technique can be used with just about any summer fruit. Try a combination of berries, peaches, apricots, or black cherries; you can also add flavorings, such as a teaspoon of almond extract, or liqueur. Get the recipe for Blackberry-Plum Lattice Pie 
The original recipe for this pie, adapted from Princess Pamela’s Soul Food Cookbook, was a mere few lines—devoid of even a dough recipe and intended for laid-back, confident bakers. Using fresh grated coconut is essential: It creates the ideal texture and keeps the sugary filling from skewing too sweet. Use the fine side of a box grater, or place small pieces of fresh coconut in a food processor. Get the recipe for Brown Coconut Pie 
Inspired by his neighbor Olivia Pattison’s recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch. Get the recipe for Black and Blue Berry Pie 
Condensed milk and Key lime juice serve as the base of this Floridian classic. Get the recipe for Key Lime Pie 
Chef Scott Crawford of the forthcoming Standard Foods in Raleigh updates the simple Southern custard pie by adding cacao nibs to the butter crust and sprinkling a nutty cornbread crumble on top. Get the recipe for Chocolate Chess Pie 
As Indiana’s state pie, this rich, nutmeg-dusted custard pie also goes by the name “Hoosier Pie.” Get the recipe for Indiana Sugar Cream Pie 
A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe for Lemon Meringue Pie
